Mom’s Maple Granola

By Julie

Time:  25 min – 10 min prep, 15 min cooking

Serves: Makes about 3 cups

While looking for healthier options for breakfast, my mom told me about her homemade granola so I decided to give it a try.  I serve it over greek yogurt and berries, it’s a delicious and filling way to start your morning.  This is also a way to show some creativity in the kitchen as the options to change it up are never ending.

You Will Need:

  • 2 cups of oats (old fashioned or quick)
  • 1/2 cup of any nuts or seeds
  • 1/2 cup of dried fruit
  • 3 tbsp of Maple Syrup (or honey if you prefer, both are good)
  • 2 tbsp olive oil
  • 1/2 tsp of vanilla
  • 1 large pinch of sea salt


Preheat oven to 300 and grease a cookie sheet.  Do not forget to grease the sheet or you will be scrapping oats off of it for a very long time.  Ask me how I know.  Add all the ingredients to a large bowl and mix well, making sure all the oats are coated.  Spread onto prepared sheets.


Place baking sheet into preheated oven and bake for 10 min.  Pull out the granola, give it a good stir and  return it to the oven for 5 more minutes.  Allow to cool on the sheet and store in an air tight container.


Browned Butter and Maple Apple Crisp

By Julie

Time: 75min:  30min prep, 45 min baking

Serves 4-6

I love everything about apple crisp.  The tangy tartness of the apples, the sweet buttery crumb of the crisp, the syrupy sauce that only forms in the careful slow baking of pectin, sugar, and a little flour.  My grandmother used to put rhubarb in it, which I love even more, but sadly it’s December and I have long since used up my stash of frozen stalks.  However, not to worry, because it is the season of liquid gold (maple syrup) so we will give it a staring role in this dish.

A fruit crisp is a great way to bring a taste of summer into the long winter months.  It works great with fresh or thawed frozen fruit, and it’s a super quick desert to make.

Since I love everything about apple crisp and also have a slightly unhealthy addiction to browned butter, I decided that it would probably be heaven to combine the two.  Tyler brought home a cooler full of crisp, tiny apples of unknown variety from work and I needed to use them quickly as they are not waxed.  I do not hold their anonymity against them though for they are super crunchy, sweet, and delicious.  If you don’t have awesome anonymous apples, Gala works nicely here.

This is the first dessert I made without a recipe.  It took me several tries to get it the way I envisioned it, so we ate apple crisp for a week and one of them was completely inedible.  It is now, honestly, art.  The best crisp I’ve ever had, it’s frequently requested by my family.  I am dying for July fresh peaches so I can try them too. I’m not a super sweet dessert person, I like buttery sweet/salt combinations and my preferences are discernible in this recipe.  It works best in a small deep dish 1.5 quart casserole dish.  If using an 8×8 you need to double the recipe and use a deep pan.

You Will Need:

  • 1/2 cup butter
  • enough apples to fill your dish.  About 7.
  • 1 tsp lemon juice
  • 1 tbsp all purpose flour
  • 1/4 cup maple syrup
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup oats (rolled or quick, whatever you have will work)
  • 1/2 tsp salt

This magic happens in a slow 350 degree oven.  Preheat now.

First, Brown the Butter!  You could skip this step.. if you wanted to… you would be CRAZY.. but you could.  But don’t.  So, brown the butter.  Put a whole stick, or half a cup, into a small sauce pan over medium low heat.  On my burn-o-matic stove, it’s really low, but for you, it should be about the temperature that you use for pancakes.  DO NOT DESERT YOUR BUTTER!  For it happens quickly.  The butter will melt and turn a sunny yellow colour, foam and darken slowly, then the magic happens.  The butter solids separate and brown, turning your butter into something the colour of:  well, brown.  It will smell nutty, the solids will be sitting at the bottom.  Brown as much as you dare… don’t burn it.  Burned butter is bitter and not yummy at all.  As always, taste it to make sure.  It should taste slightly salty and caramely. If it’s bitter, you broke the rule, deserted it, and it’s burnt.  Start over.  Remove from heat immediately, transfer to a small bowl to halt the cooking process and put in the freezer to harden while you finish prepping. You want to be able to cut it into the crumble instead of just pouring it on.

Peel the Apples:  If you have a peeler, by all means use it.  I do.  Because I hate peeling apples almost as much as I hate doing dishes.  I used 7 small apples, but you want to fill your pan nearly to the top.  Slice thinly and top with a little lemon juice to keep them from browning. Place in a 1.5 quart baking dish, and toss with 1 tbsp of flour.   Add enough maple syrup to coat.  About 1/4 of a cup.  Toss and level the apples in the pan.

Make the Crumble:  In a medium bowl, combine:

  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/4 tsp salt

Then add the brown butter, using a pastry blender to combine the butter with the dry ingredients until a crumbly mixture forms.  If it got too hard in the freezer feel free to soften it for a few seconds in the microwave but you want it cold.  Don’t melt it. Try not to eat it.

Assemble and Bake:  Double check to make sure your oven is preheated to 350F.  Spoon the crumble on top of the apples and press down lightly.  Pop in the oven and bake for 45 min.  Your sauce should be starting to bubble up around the edges and the top should be golden brown.  Serve warm as a dessert, add cream, or be brave like me and put it on a pancake so you can call it breakfast.  Because, well there’s fruit and syrup and why wouldn’t you?

Other Ideas: Please leave a comment and let me know how this worked for you.  Feel free to change, create, and inspire.  My only advice is don’t try granola… I did, and it would have been lovely, but raisins can only take so much punishment and 45 min on top of a crisp exposed to the heat was more than their shriveled skins could take.  I’ve also tried raisins in with the apples, fantastic, and dried cranberries.  Also fantastic.  Use what you have available and create something delicious to share.


Quick Breakfast Oatmeal

By Julie

Time: 6 min

Serves: 2

I love warm breakfast.  I love pancakes and french toast and fluffy eggs with salty, crispy bacon. While delicious, these items are not practical for everyday.  They contain a ton of sugar and fat (because lets face it, sugar and fat are delicious, especially together).  I wanted something warm and comforting that would not make me sad to eat.  I remembered those instant packages of quaker oats with apple and cinammon, and raisin and spice from my childhood.  My mother would buy the variety packs, my brother would hoard all the good kinds, and I would be stuck with peaches and cream (which secretly I loved… reverse psychology and all that).  I wanted to stay away from the processed taste and high sodium content of pre-packaged foods so I settled on quick oats.  Oatmeal in mason jars is a big trend right now, but I’m not that in to make-ahead at the moment.  There’s really no reason since the baby naps at a reasonable breakfast hour and this entire process takes about 6 minutes.

In an effort to shave some of the time needed to make this breakfast, I use quick oats.  Please feel free to use old fashioned. They are better for you and tastier.  This recipe is a base to make your own blends so you can change it up, but an example is provided.

You Will Need:

  • 1/2 cup milk
  • 1/2 cup water
  • 1/2 cup of quick oats
  • 1 cup of your favourite fresh fruit (I used a medium apple)
  • 1/4 cup of your favourite dried fruit or nuts (I used thompsons raisins
  • 1 tsp of your favourite spices (you can use any variety, don’t exceed 1 tsp total.  I used cinammon).


Over medium-high heat, bring the milk, water, fresh fruit and dried fruit to a boil.  Add spices and oats.  Continue to boil for 1 min stirring constantly.  Remove from heat and cover, letting the mixture stand for 4 minutes.  I used a non-stick pot because I hate scraping oatmeal off a steal pan.

Voila.  Just like that you’re done.  Garnish with your favourite greek yogurt and some fresh berries and granola, and enjoy.